Spelt and rye blackberry chocolate chip scones

Spelt and rye blackberry chocolate chip scones1 1/2 cups spelt flour
1/2 cup rye flour, plus more for dusting
2 tbsp dark brown sugar
1 tbsp baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter (or margarine), cubed, very cold
2/3 cup unsweetened almond milk, very cold
2 teaspoons vanilla extract
6 oz. blackberries or raspberries (can use frozen – do not defrost)
1 tbsp sugar-in-the-raw, to sprinkle on top


Preheat oven to 425ºF. Line a large rimmed baking sheet with parchment paper.

In a food processor or large bowl with a pastry cutter (or two forks), combine flours, 2 tablespoons brown sugar, baking powder, and salt. Add butter and pulse or cut in until small, pea-like rounds form. If using a food processor, transfer mixture to a large bowl.
With a wooden spoon, stir in 2/3 cup milk and extract, mixing until fully incorporated. Mix in berries and chocolate chips.
Lightly flour counter. Transfer mixture to counter and tightly form and squish into a round disk with your hands measuring 1-inch high. Slice into 8 wedges. Using a metal spatula, transfer scones to prepared baking sheet, 1-inch apart. Sprinkle wedges with the 1 tablespoon sugar-in-the-raw. Bake for 20 minutes, until browned and cooked through. Cool completely on baking sheet. Store at room temperature for up to 2 days (first day best though). Or freeze in a zip-top bag for up to 1 month.

Recipe adapted from yummybeet.com


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